Grandma Ruby Dilsner’s Dill Pickles Recipe with pictures:
Wash cucumbers.
Put on tea towel to dry and prepare garlic and carrots ( if you are using carrots.)
Put jars and lids in a pan with water and heat until the jars are hot and sterilized.
Make a brine:
12 cups water
3 cups vinegar
¾ cup pickling salt
¾ cup sugar
1 heaping tablespoon pickling spice ( put in a tea or spice infuser.)
Put in a big pot and bring to a boil.
Place a large sprig of dill in the bottom of the hot jar along with 2 or 3 garlic cloves cut in half. Pack in the cucumbers and if push carrot sticks into the blank spots. Push one small piece of dill into the top area.
Fill with the hot brine.
Remove lids from the hot water with a knife.
Tightly close the lid. ( Use sealers with lids that seal, or used pickle jars that have a rubber coating ring on the inside and that seal.) Turn upside down and put into the pan with the hot water. Make sure the hot water covers the lids. This step is to make sure the lids are nice and hot and seal well, without “cooking” the cucumbers.
Leave in the boiling water for 5 minutes or so, until the cucumbers just start to turn from “cucumber green” to “pickle green.” Then remove and put upside down on a tea towel to cool. Leave them that way until they are totally cool. I usually leave them until the next morning.
If on your last jar of pickles you are short on cucumbers, just fill the top of the jar with carrots.
Store your pickles for about 4 months before using. They need time to ‘pickle’. I usually start using the pickles I made in the fall at Christmas time.
Enjoy…..Love, Grandma
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